Entree: Pakistan – Mughlai Pakistani – چپلی کباب ➤ Chapli Kebab (Flat, pan-fried spiced minced meat patties flavored with herbs, seeds, and pomegranate tang)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef (preferably 80/20)
- 1 large egg, approx. 50 g
- 1 small onion, about 4 oz (115 g), finely chopped
- 1 medium tomato, about 5 oz (140 g), seeded and finely chopped
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 2 green chilies, finely chopped
- 2 tbsp (20 g) roasted, coarsely crushed coriander seeds
- 1 tbsp (8 g) roasted, coarsely crushed cumin seeds
- 1/4 cup (30 g) gram flour (besan) or cornmeal
- 1 tbsp (6 g) anardana (dried pomegranate seeds), crushed, or 1 tbsp (15 ml) pomegranate molasses
- 1 tsp (5 g) red chili flakes or to taste
- 1 tsp (5 g) salt or to taste
- 1/2 tsp (2.5 g) garam masala
- 2 tbsp (30 ml) vegetable oil for the mixture (optional)
- 1/3 cup (80 ml) vegetable oil for shallow frying
- 2 tbsp (30 ml) plain yogurt (optional, for tenderness)

Instructions

1. In a large bowl combine the ground beef, egg, finely chopped onion, chopped tomato, cilantro, green chilies, roasted crushed coriander, roasted crushed cumin, gram flour, crushed anardana (or pomegranate molasses), red chili flakes, garam masala, salt, and yogurt if using. Mix thoroughly with your hands until evenly combined but do not overwork.
2. Divide the mixture into 8 equal portions and shape each into a flat, round patty about 1/2 inch (1.5 cm) thick and 3–4 inches (7–10 cm) wide. Press remaining crushed coriander onto both sides of each patty for texture and aroma.
3. Heat 1/3 cup (80 ml) vegetable oil in a heavy skillet over medium-high heat. When the oil is hot but not smoking, place 2–3 patties in the pan without crowding. Fry 3–4 minutes per side, pressing gently with a spatula once or twice to ensure even contact and a crisp edge. Cook until well browned and cooked through (internal temp ~160°F / 71°C).
4. Transfer cooked kababs to a paper towel-lined plate to drain and keep warm. Repeat with remaining patties, adding a little more oil if needed.
5. Serve hot with naan or flatbread, yogurt raita, sliced onion, and lemon wedges.